Reserve two tablespoons of icing sugar for coating the truffles later and add the rest to the melting chocolate and cream.
Mix well and refrigerate for 50 minutes.
Meanwhile, prepare the coatings..
Coarselythe pistachios - a mezzalunaor a mixer are best for this job – and put into a bowl.
Put the groundinto another bowl.
Crush the pink peppercorns and mix with the remaining icing sugar.
Sieve the cocoa andpowder together in another bowl.
Take the chocolate mixture out of the fridge and shape into small balls. Roll each ball in one of the coatings and place on a large plate. Carry on until you have used all the mixture.
Return the truffles to the fridge and chill for at least another hour.
Remove from the fridge 10 minutes before serving.
Notes from the cook
Pure indulgence! These luxurious truffles are great served with coffee at the end of a special meal. They also make a fantastic foodie present for Christmas.
These easy chocolates will keep for up to a week if stored in an airtight container in the fridge.
Freeze these truffles for up to one month and defrost in the fridge overnight.
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